Step 1

This recipe is based on a 100% hydration starter. Make sure the starter has been fed and is fully ripe or at it's peak when you use it. Make sure you have enough starter to use in this recipe and still have enough left over to continue maintaining.

Step 2

Combine all the ingredients in the bowl and stir until it is a chunky, loosely combined dough.

Step 3

Let the dough rest for 10 to 15 minutes then fold it in half 3 or 4 times. Repeat another 10 to 15 minute rest and fold it again 3 to 4 times. You don't have to knead einkorn because the gluten in einkorn will not strengthen with kneading but the resting and folding process will help strengthen the dough. At this stage, it will be wet and sticky. Don’t add more flour or your finished bread will be dense and heavy. If you get your hands wet, the dough won't stick as easily.

Step 4

Cover the dough with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)

Step 5

Turn the dough out onto a work surface and form it into a round ball. (See notes)

Step 6

Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)

Step 7

Let the dough rise again a second time in the fridge overnight for 10 to 15 hours. Don't let it double in size like traditional bread, it should only rise by 50% to 75%.

Step 8

Pre-heat the oven to 450°F. When the oven is hot, tip the loaf of bread into a Dutch oven or onto a baking sheet. Make a slash in the loaf with a sharp knife. Bake for 45 to 50 minutes. (If you use a Dutch oven, place the lid on for the first 30 minutes of the baking time. Remove the lid from the Dutch oven after 30 minutes and continue baking until done.)